Lemon Butterfly Cakes

Famed for her cake pops, Bakerella (a.k.a. Angie Dudley) whipped up these cheery cupcakes as a special treat for Woman's Day. They're full of lemony flavor and only require simple baking and kitchen tools.

After making the Candy Butterfly Wings, heat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

Using an electric mixer, beat the granulated sugar and 1/2 cup (1 stick) butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Mix in the zest, vanilla and 1 Tbsp lemon juice.

Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated.

Divide the batter among the muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let
cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Meanwhile, using an electric mixer, beat the confectioners’ sugar and the remaining 3/4 cup (1 1/2 sticks) butter and Tbsp lemon juice until light and fluffy, about 3 minutes.

One at a time, frost the cupcakes (about 3 Tbsp frosting each), then immediately dip in the sanding sugar to coat completely.

Arrange the wings on the cupcakes: Lightly insert the pointy ends of a pair of bottom (smaller) wings into the center of a cupcake. Repeat with two top (larger) wings.

Dab a bit of frosting where the wings meet, and place a piece of candy on top to form the butterfly’s body.

Tips & Techniques

Store the cupcakes and wings, covered, at room temperature (in a cool place, so the wings don’t melt) for up to 2 days. Frost and decorate the cupcakes as directed.

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